1) Cook the spaghetti in a large saucepan of boiling water, as indicated on the package.
2) Finely chop guanciale and bacon and cook in a pan on a medium heat, and stirring occasionally until they become crispy.
3) In a bowl put egg yolks, eggs, grated parmesan cheese, grated pecorino cheese, black truffle paté, and mix until you get a homogeneous mixture.
4) When the pasta is “al dente” ready, drain and put into the pan with the guanciale and pancetta, with a little bit of pasta water and cook.
5) Turn off the fire, add the beaten egg mixture and toss quickly until the sauce starts to be creamy as you like.
6) Serve with some more grated cheese and freshly ground black pepper.
